Preheat the oven to 400°F.

Fry the bacon in a skillet until crisp, then remove from the pan and set aside. Reserve the bacon fat for the Brussels sprouts.

Trim the ends and cut the Brussels sprouts in half.

Put the cut sprouts into a bowl and add the rendered bacon fat. Add a small pinch of salt and stir to coat. If the bacon didn’t render much fat (or if bacon was omitted) use 2-3 Tablespoons of olive oil instead.

Put the Brussels sprouts cut side down in a single layer on a baking sheet.

Roast the Brussels sprouts in the preheated oven for about 20-25 minutes, or until they are fully cooked and golden brown.

While the Brussels sprouts are roasting, toast the pecans in a dry skillet on medium-low heat. Stir them constantly until toasty and fragrant, then put into a medium bowl.

Chop the cooked bacon into chunks and add it to the pecans. Drizzle the maple syrup onto the warm pecans and bacon, add a pinch of salt, and stir to coat.

When the Brussels sprouts are cooked, add them to the bowl with the pecans and bacon and stir to combine.